Dr. Casey Owens: GAA's Impact on Poultry | Ep 38

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Casey Owens delves into Part 2 of the discussion on poultry nutrition and meat quality, focusing on the role of guanidinoacetic acid (GAA) in the diet to mitigate myopathies like woody breast. Highlighting recent research and collaboration with industry experts, Dr. Owens explores the benefits of increasing dietary GAA levels, demonstrating significant improvements in muscle health without compromising growth performance. This continuation is crucial for industry professionals aiming to enhance meat quality and nutritional efficiency in poultry. Don't miss this insightful exploration of advanced nutritional strategies.

Meet the guest: Dr. Casey Owens, hailing from the University of Arkansas, boasts an illustrious 24-year journey in enhancing poultry meat quality. Her pioneering research, from genetics to nutrition's impact on meat defects, is revolutionizing the industry. Owens' work, especially on combating white striping and woody breast, is setting new standards in poultry science.

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